One more summer salad- Queso Fresco Corn Salad

I think this will be the last of my installments for Summer Salads.  This one is a little different because it's not a "pasta" salad.  This salad is best the day you make it, unlike my last few recipes.  It's a great recipe to bring to a social event.  You can easily make adjustments depending on the veggies you have on hand.  Use up those garden goodies!

*Queso Fresco Corn Salad*
Cilantro Lime Dressing:
2 TB fresh lime juice
2 TB rice wine/white vinegar
2-3 cloves of garlic
1/4 tsp sea salt
1 tsp honey
1/2 c canola oil
1/4-1/2 c cilantro

Combine lime juice, vinegar, garlic, salt, honey in a blender or food processor.  Add oil in a steady stream until combined. Pulse in cilantro to desired consistency.

Salad:
4 c fresh/frozen corn (I use one 12 oz. bag of yellow and one bag of white, thawed)
8-10 oz queso fresco/cojito, crumbled
1 bell pepper, chopped
1 onion, chopped (I used a sweet onion this time, but often will use a pretty red onion!)
1-2 jalapenos, chopped
1-2 avocados, cubed
Salt & pepper, to taste

Combine all ingredients except avocado, toss in Cilantro lime dressing (above).  Add avocado just prior to serving (to prevent browning).

*Recipe adapted from Our Best Bites

Corn & Feta Pasta Salad with Basil Vinaigrette

Pasta salad is the answer to summer time cooking (or anytime of the year that you don't want to spend time in the kitchen in the evening)!  Make it in the morning (or the day before)  and stay out of the kitchen for the rest of the day!

This recipe uses a very small pasta, like stars, orzo or even Israeli couscous.  There are many other small pastas available, so choose one that's cute, fun or that the kids might like.  The pasta is so small it almost looks like rice, but it's not!

Bring it to a family BBQ, have it for dinner, bring it for lunch, have it as a snack.  Just try it.  You won't be disappointed!

*Corn & Feta Pasta Salad with Basil Vinaigrette*

Cook Pasta:

1.5 c. small pasta (orzo, couscous, little stars, mini bow ties, etc)

• Cook pasta to al dente, according to package directions. Drain and rinse with cold water until pasta is cooled.

Dressing

3/4 c. fresh basil leaves, finely chopped

1/3 c. olive oil

2 TB red wine vinegar

1 tsp coarse black pepper

1/2 tsp sea salt

• Combine all ingredients in a small mason jar and shake to combine.

Veggies, etc:

1/2 c.  sweet onion, finely chopped

2 jalapenos, seeded and finely chopped

1 can sweet corn, drained and rinsed OR about 1 cup of fresh corn, cooked

6 oz. feta cheese crumbled.

• Prepare all veggies and place in a large bowl.  Add cooled pasta and dressing.  Toss to combine. Refrigerate for at least 1 hour.  (This dish can also be served over salad greens.)

*Recipe adapted from Rachael Ray Magazine

Cilantro Lime Pasta Salad

"Summa time and the livin' is easy"..... unless you don't have central air conditioning.

This summer, we are living in a small apartment with western exposure. We have a small window A/C unit in our bedroom, but the kitchen remains stifling hot.  Cooking dinner (AKA the hottest part of the day) is no bueno when your kitchen is approximately 85-90 degrees.  I am not complaining however, because summer is my favorite time of the year and I embrace (or adapt to)ALL things summer, even hot kitchens.

My adaptation is Pasta Salad.

Pasta salad can be made in the AM when it's nice and cool, and it just gets better as the day passes.  My trick to cooking in the summer is Pasta Salads and Grilling (fish, burgers, chicken, etc).  So I will be sharing a couple of my fav Pasta Salad recipes.  I just finished off the last of this one for lunch.  IT's REALLY GREAT: It's a new twist, it uses up your garden veggies, it's pretty and it's just awesome!

*Cilantro Lime Pasta Salad*
Cook Pasta:
6-8 oz. of dry pasta, about 1/2 of a normal bog/box (I used a combination of rotini and penne)

• Cook pasta to al dente.  Drain and rinse with cold water until pasta is cool.

Dressing:
1/4 c. fresh lime juice
1/4-1/2 c. fresh cilantro
2 TB olive oil
1 TB honey
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper

• While pasta cooks, combine above ingredients in a blender or food processor for 30 seconds.

Veggies, etc:
1 c. cherry tomatoes, halved
1 c. green onions, sliced (could also use a 1/2 c.  of sweet onion here for substitute)
1 mango, peach, nectarine, etc, cut in 1/2 inch pieces (I used a nectarine)
1 avocado, cut in 1/2 inch pieces
2 bell peppers, chopped (Use a variety of colors!)
1 jalapeno pepper, seeded and chopped.

• Prepare veggies and place in a large bowl.  Add pasta and dressing, toss to combine. Refrigerate for at least 1 hour. ENJOY!

*Recipe adapted from: www.heatovento350.com & www.BHG.com

Sauteed Kale

Greg and I have been on a kale kick, especially Greg.  He requests it.  It seems to be our preferred leafy green these days.  We have it at least a couple times a week.  I like to serve salmon over a bed of sauteed kale, or just as a side dish with anything and everything.  And a bonus, it lasts longer in the fridge than spinach.  

The next part of this post is a trial, I usually talk very little about nutritional components, because I hate preaching, but I'm going to give y'all a little nutrition tidbit on kale.  Let me know what you think.

Kale seems like just another leafy green, but it's actually related to broccoli and other veggies like cabbage and brussel sprouts. I always shoot to include some sort of leafy green in my diet each day because they are such nutrition powerhouses.  

A cup of raw kale has all kinds of goodness in it:

• 5 grams of fiber
• 15% DV of calcium & B6
• 40% DV of magnesium
• 180% DV of vitamin A
• 200% DV of vitamin C
• 1080% DV of vitamin K (Whoa!! Careful if you take blood thinners!)

Wow, eat some kale everyday with a balanced diet and you can throw out that multivitamin!  It's always better to get our nutrients from real food anyways!  

How can it be such an awesome food? 

There has to be a catch right??  

Actually there is.  Kale contains oxalates, which interfere with calcium absorption....BUT this is actually good news because you can.....

SKIP THE MILK AND HAVE WINE!  Ha!  

Here's one of my favorite ways to eat kale (PS: Kale has stronger cholesterol lowering capabilities when it's cooked).

Wash kale thoroughly. Remove the center stem and chop kale.

Saute onion, garlic and red pepper flakes briefly.  Don't let garlic burn.
Add broth, bring to a simmer.

Add kale, cover and allow to simmer until wilted.
I like mine slightly crispy.

I top mine with sea salt, pepper and a little balsamic vinegar!
Enjoy!

Sauteed Kale
Makes about 3-4 servings

2 tsp. olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 cup broth (or water)
1 bunch of kale, stem removed & chopped
*sea salt, pepper & balsamic vinegar optional for serving.

Heat oil over medium heat, add onion, garlic, & red pepper flakes.  Before garlic browns, add broth and bring to a simmer.  Add kale; cover and cook until wilted and liquid has cooked out.
*I like mine still slightly crisp and I top it will balsamic vinegar, sea salt and pepper!

Carrot Slaw: My new favorite side-dish!

I saw a recipe like this one on the Today Show yesterday morning, so I put my own magic touch to it and made it for dinner last night with Black Bean Burgers (recipe coming soon).  I'm not that into your usual Cole Slaw, I think it's a bit boring, soupy and nasty.  This recipe is like Cole Slaw's fun cousin.  It has WAY less fat, and more flavor piz-azz than normal coleslaw.  And Guess What?!  It's actually good on the second day.  Normally, cole slaw or any salad really, is slimy and icky on the second day.  Well I'm here to tell you that this one just got better with time, and it's pretty too.  This could be your next big hit at a potluck or BBQ.

Here's your ingredients:

 Minus the curry, that was a mistake! I changed my mind, a girl reserves the right to do that at anytime!  Oh and I also decided to add red pepper and green onion.

Start by toasting your nuts . . . in a dry frying pan over medium heat.

 Just shake them around for a few minutes until they are golden.  This really brings on extra flavor.
Be careful not to burn . . . I've seen it happen a million times, it happens fast, and it's not pretty.  Now pour the nuts on a  plate and allow to cool completely.

Ok, moving on to the dressing.  It's SO simple, yet tastes quite complex and fancy when it all comes together.  Combine balsamic vinegar, sesame oil and fresh squeezed lime juice.
*Side note, if you have never used sesame oil it's quite strong, so stick to the 1/2 tsp.  If you don't have it in your pantry, it is a MUST-have.  So much flavor, it's unreal!

Coarsely grate some big carrots.  Mine were homegrown from last summer!

Roughly chop your cilantro and green onion.  Add red pepper (optional if your not a spice fanatic like me), craisins, & cooled almonds. So pretty, love the colors in this salad.

Add the dressing and toss well to combine.  Sprinkle a little sea salt on top.  Wah, Lah!

 Isn't it gorgeous?  Plus, you can actually eat it on day-two for leftovers in your lunch.

Eat your veggies!

D

Carrot Slaw
For dressing

• 2 tbsp balsamic vinegar
• juice from 1/2 of lime 
• 1/2 teaspoon sesame oil

Whisk together in small bowl.

• For Salad
• 2 large carrots, shredded
• 1 green onion, chopped
• 1 cups cilantro leaves, roughly chopped
• 1/4 cup slivered almonds, dry-roasted in frying pan until golden brown on medium heat (approx. 5 to 6 minutes)
• 1/3 cup dried cranberries
• 1/4 tsp or less crushed red pepper (optional depending on you preference)
• 1/2 tsp sea salt
• pepper to taste

Dry-toast the almonds in a small frying pan over med-high heat until golden.  Remove from pan and allow to cool completely.  Combine all ingredients, except sea salt, in large bowl.  Drizzle dressing over the top and toss to combine. Sprinkle sea salt and pepper on top to finish.

Caprese Salad with Balsamic Reduction

This might be my favorite salad of all time.  It's so simple, yet delicious and beautiful.  As for the balsamic reduction.  I usually just make a big batch for a couple reasons ... 1) It shrinks down a ton, so it's always less than you expect. 2) It takes awhile, so you may as well make extra and keep some in the fridge. 3) It's so yummy that you'll find yourself putting it on all kinds of things: salads, burgers, in dipping oil, etc. The Caprese salad is gorgeous in red, green, and white ... just like the Italian flag.  

Here's what you need: olive oil, balsamic vinegar, salt/pepper, fresh basil, tomatoes, and mozzarella.  Fresh mozzarella is tastiest, but it's more expensive.  You're choice!

The only thing you need to do to prep is chop your basil, slice tomatoes and cheese.  For the balsamic reduction, pour a hefty amount (no specific measurement) of vinegar into a saucepan and bring to a boil.  But trust me and do more than you think because it shrinks.  Mine was probably an inch deep in the pan and when it was done, it barely covered the bottom of the pan.   

Reduce heat and simmer for 20-30 minutes.  Give it a periodic stir and breath in to clear your sinuses!  Also you may find yourself crying for no reason. Don't worry, it's just the fumes!  They get pretty wild.  Hopefully you don't have any random visitors show up, they will wonder what the heck is going on.

Continue to simmer (not boil), until it begin to thicken.  It will stick to your spoon when it begins to get there.  It won't quite be syrup-like, but it will achieve this upon cooling.

This is how it should run off the spoon.  (Notice the pretty bowl I got at the Boise Farmers Market)

Now arrange your salad so it looks like a lovely Italian flag, then drizzle with olive oil, salt/pepper and your cooled balsamic reduction.  Which arrangement do you like better?

Bon appétit!

BBQ Salmon with Nectarine Salsa and Grilled Sweet Corn

My two favorite protein sources are beef and salmon.  Here is a new salmon recipe I tried out last night.  It's always nice to BBQ in the summer when it's hot.  So this entire meal is cooked outside on the grill.
Since salmon is one of my favorite foods, I try to have it at least once a week.  As you know, fish can be expensive and often in too big of portions for just 1-2 people.  I found the perfect solution for this!  Check out your freezer section at the grocery store and you'll find bags of small fillets that are individually packaged.  It's the perfect amount for 2-3 small servings, or 1 huge serving.  If you're cooking for yourself, it's just the right amount for a serving at dinner and for lunch the next day, you can put the rest over a salad.
Salmon is a great source of vitamin D (especially if it's wild!), omega-3 fatty acids and protein!

Here's what you'll need for the Nectarine Salsa:

You could also use peaches, but I like to use nectarines and leave the skin on.

 Chop up those veggies and fruits nicely, and depending on your spice preference, either remove all of the seeds from the jalapeno, or choose to leave some in.  I left about one little row and my salsa was medium spicy.

 Add the fresh cilantro, honey, oil, and salt/pepper.

 Give it a good stir and let it sit in the fridge for a couple hours if you have time ... if not, dig in!

Next, brush your salmon with your favorite BBQ sause (Sweet Baby Rays is mine) and either place directly on grill or make a foil pouch like I did.  Grill 15-25 minutes or until it flakes when stabbed with a fork.

 Now here comes the corn.  This is my favorite way to cook and eat corn.  It's pretty darn easy, too.  No waiting for years for a big pot of water to boil.  You simply slap those puppies right on the grill until they are brown all over, turning them as needed.

 Then, just shuck it.

 Spoon that beautiful salsa over your grilled salmon beside the sweet corn and there you have it.

 YUM.  We had ours with a chilled Sauv Blanc since it was toasty outside, but Pinot Noir would be really good, too.

Complete recipe below:

2-3 nectarines, chopped (skin on!)

2-3 ripe tomatoes, chopped 

1 lime, squeezed

1 small sweet onion (or 1/2 of a larger one), chopped

1 jalapeno, chopped, seeds removed depending on your spice preference

1 handful of cilantro, chopped

1 TB honey

1 tsp olive oil

Salt and Pepper to taste

Combine all ingredients. Refrigerate for a couple hours or serve immediately. Spoon over your favorite grilled fish, chicken or pork.  Makes about 4-5 serving.